Walnut Free Herb Mashed Potatoes
Creamy, buttery, and flecked with fresh herbs, these mashed potatoes are the kind of side dish that quietly steals the show at any table. Yukon Golds are the secret weapon here — their naturally rich, waxy flesh breaks down into something velvety and smooth without needing a heavy hand with the fat. Warmed milk and unsalted butter get folded in gradually, so every spoonful is silky rather than gluey or stiff. Chives, parsley, and thyme bring a bright, garden-fresh lift that makes the whole bowl feel a little more special than your average weeknight scoop. Because the ingredient list is completely straightforward — just potatoes, dairy, and fresh herbs — there's no need to scan labels or second-guess what's hiding in a store-bought version. A final scatter of fresh chives on top makes it look as good as it tastes.
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Learn more →Ingredients
4 servings
- 2 lbs yukon gold potatoes, peeled and cut into 1 ½-inch chunks
- 1 tsp salt, plus more for the cooking water
- ¾ cup low-fat milk, warmed
- 2 tbsp unsalted butter
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 1 tsp fresh thyme leaves
For serving
- 1 tbsp fresh chives, finely chopped (optional)
Instructions
- 1
Place the potato chunks in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a steady simmer and cook until the potatoes are completely tender and a fork slides through without resistance, about 18–20 minutes.
- 2
While the potatoes cook, warm the milk and butter together in a small saucepan over low heat until the butter is melted and the mixture is steaming but not boiling. Remove from heat and set aside.
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